Sweet Potato Cobbler

Place sweet potatoes and water in a large Dutch oven, and place over medium heat. When steam begins to rise from the pot, add in coconut sugar, white sugar, butter, vanilla bean paste, 1 tablespoon cinnamon, allspice, cloves, ginger, cardamom, and nutmeg. Continue to cook just until potatoes are easily pierced with a fork, about 20 minutes. Turn heat to a very low simmer.

Working quickly, remove about 1/2 cup liquid from the pot to a small bowl; whisk in 3 tablespoons flour thoroughly until a paste the consistency of thick pancake batter is formed, without lumps, adding additional flour if needed.

Stir flour paste, 1 tablespoon at a time, into sweet potatoes, until sweet potato mixture is thickened and no longer runny. Stir gently until well incorporated. Remove from heat, cover, and allow to cool and thicken for about 15 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Line the bottom and sides of a deep dish 9x13-inch baking pan with 2 of the pie crusts. Using a fork, poke holes all over the crust.

Bake in the preheated oven until crust begins to turn golden, about 10 minutes. Remove from the oven; do not turn oven off.

Using a slotted spoon, add enough sweet potatoes into the baking pan to generously fill crust, mounding them slightly toward the center of the pan. Scoop the cooking liquid over sweet potatoes until crust is full but not overflowing. Set any remaining sweet potatoes and liquid aside for another use.

Roll out the 2 remaining pie crusts on a lightly floured surface. Cut into 3/4-inch strips using a sharp knife or pizza cutter. Weave strips into a lattice design on top of sweet potatoes.

Stir together 1 tablespoon sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the pie crust.

Return to the oven and bake until top crust is golden brown and filling is thickened and bubbly, 30 to 40 minutes.